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What you need:

1 1/4 cup Water

1/4 cup Lemon juice

1 1/4 cup cashews, un-soaked

1/3 cup macadamia nuts, un-soaked

2 tsp onion powder

1 1/2 tsp rock Salt

6 spring onions, chopped

What you do:

 Place Water, lemon juice, cashews, macadamia nuts, onion powder and salt in a high-speed blender and process until creamy.

Add spring onions, and blend on a low setting to incorporate but not break down completely, ( around 10 seconds).

Cover and let sit in refrigerator to chill and fuse flavors for about two hours.

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What you need:

1 leg of lamb
2 tablespoons of olive oil
3 garlic cloves, sliced
6-8 sprigs of rosemary
salt and freshly ground black pepper to taste

What to do:
Preheat the oven to 200C / 400 F / gas mark 6

Use a sharp knife to make a few small incisions in the outside of the leg of lamb.

Insert the garlic and rosemary into each of the cuts. Both these flavors are a classic combination with lamb.

Rub the skin of the lamb with a little bit of olive oil. Season with salt and pepper.

Place the lamb in a large baking tin

Roast the lamb in the oven for about 1 hour or maybe a bit longer if you prefer it a little more well done.

Around every 20 minutes baste the lamb with the juices which develop at the bottom of the baking tin.

Remove from the oven, cover and allow to rest  before carving.

 

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